🥚 Classic Deviled Eggs
Creamy, tangy, and sprinkled with smoky paprika, these Classic Deviled Eggs are a timeless appetizer that’s always the first to disappear at picnics, holidays, potlucks, and family gatherings. With just a handful of simple ingredients, they’re easy to make and packed with rich, comforting flavor. Serve them chilled for the perfect bite-sized snack or party favorite!
🛒 Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar (or lemon juice)
- ¼ teaspoon garlic powder (optional)
- Salt and black pepper, to taste
- Paprika, for garnish
- Fresh chopped chives or parsley (optional)
👩🍳 Instructions
- Place the eggs in a saucepan and cover them with cold water by about 1 inch.
- Bring the water to a boil, then remove the pan from the heat, cover, and let the eggs sit for 10–12 minutes.
- Transfer the eggs to an ice bath and let them cool completely before peeling.
- Slice each egg in half lengthwise and carefully remove the yolks.
- Place the yolks in a bowl and mash them with a fork until smooth.
- Add the mayonnaise, mustard, vinegar, garlic powder (if using), salt, and pepper. Mix until creamy.
- Spoon or pipe the filling back into the egg whites.
- Sprinkle generously with paprika and garnish with chopped chives or parsley if desired.
- Refrigerate for at least 20–30 minutes before serving for the best flavor.
💡 Tips
- Use eggs that are a few days old—they’re easier to peel.
- Pipe the filling with a piping bag or zip-top bag for a beautiful presentation.
- Add a dash of hot sauce, pickle relish, or crispy bacon bits for extra flavor.
- Store leftovers in the refrigerator for up to 2 days.
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes
Total Time: 57 minutes
Servings: 12 deviled egg halves